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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #1221
    Do or Do Not!
    mitchrock's Avatar
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    Just smoked turkey bacon for the first time. Let it smoke on low for 30 minutes then on high for 15 minutes. Just flipped it over every 5 minutes on high. Damn good ****!

    I am the Monkey King, I can do Anything.

  2. #1222
    Selke Smooth
    notbob's Avatar
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    Soups on

    "We still have some guys that haven't scored since Jesus was a baby" - Sutter

    User formerly known as

  3. #1223
    4th Line Rabble-Rouser
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    Very nice Bob!

    I smoked some burgers yesterday, not worth taking pix.

  4. #1224
    FIRE BETTMAN!!
    BeerMan's Avatar
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    I have not smoked anything for two weeks. GASP!

    rest assured, I'll get back on track Friday evening. Pork shoulder is in mind.
    I BELIEVE I'll have another beer!

  5. #1225
    ლ(ಠ益ಠლ) \_(ツ)_/
    Krussadams's Avatar
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    Brined, buttered, spatchcocked and smoked chicken:



    Brined the bird in water, kosher salt, chicken stock, cracked black pepper, a wedged lemon and a literal ****-ton of minced garlic. Only intended to brine for a day or so, but circumstances led to a 3 day brine. Happy accident.

    Spatchcocked the bird and coated it under and over the skin with a compound butter I made with diced roasted Hatch and Poblano chiles. Then gave it a sprinkle of black pepper, garlic salt and ancho chile powder.

    Smoked on my MES30 at 275 for just a little over two hours, and smoked a Bell and Poblano pepper for the last hour.

    Holy crap...this is the best chicken I've had in my life.
    "And then scoring three goals on the power play to really shove it up their butts was really awesome." -Drew Doughty, January 2nd, 2018 @ EDM post-game quote.

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